Sheet Pan Buckeye Hills Roasted Pork with Root Vegetables

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty roasted pork shoulder infused with garlic and herbs, paired with caramelized root vegetables for a comforting one-pan meal. This American-inspired pork recipe, ready in about 125 minutes, pairs pork shoulder, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 105 min Serves 6 American cuisine 550 cal/serving

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Ingredients

3 lbs pork shoulder
4 medium, peeled and cut into 1-inch chunks carrots
3 medium, peeled and cut into 1-inch chunks parsnips
4 medium, quartered red potatoes
6, minced garlic cloves
2 tbsp, chopped fresh rosemary
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika

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Instructions

Step 1: Preheat oven to 375°F. In a small bowl, mix 4 tbsp olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika to form a herb paste.
Step 2: Rub the 3 lbs pork shoulder evenly with the herb paste, ensuring full coverage. Place pork in the center of a large sheet pan.
Step 3: Arrange 4 peeled and chunked carrots, 3 peeled and chunked parsnips, and 4 quartered red potatoes around the pork. Drizzle vegetables with an additional 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
Step 4: Roast in the oven for 1 hour 45 minutes, or until pork reaches an internal temperature of 145°F and vegetables are tender and caramelized, stirring vegetables halfway through cooking.
Step 5: Remove from oven and let pork rest for 15 minutes before slicing and serving alongside the roasted vegetables.